Chef Wenford “Patrick” Simpson: A Culinary Journey

Chef Wenford “Patrick” Simpson’s life story is as rich and layered as the Caribbean-inspired dishes that have become his signature in kitchens across the Eastern United States. Born and raised in a small town on the north coast of Jamaica to a hardworking single mother, Simpson’s earliest years were marked by hardship and scarcity. Food was not a luxury but a necessity that often required resourcefulness. In his youth, he learned to feed himself and his younger sister with whatever he could find, even if it meant experimenting with the few ingredients available, like the memorable day he accidentally dumped too much curry into a simple cabbage and rice dish. This moment, rather than discouraging him, cemented a truth that would shape his life: food is magic — a force capable of comfort, community, and connection.

Simpson’s culinary journey began with humble beginnings, working as a prep cook after a high-school internship led to his first job in a hotel kitchen. His pursuit of excellence soon took him beyond Jamaica’s shores to work on Royal Caribbean and Disney cruise ships, where he mastered international culinary styles across dozens of onboard restaurants. Over a decade, he rose to executive sous-chef positions, refining his skills and deepening his appreciation for coastal cuisines.

After moving to the United States, Simpson worked in notable restaurants throughout New York City, including Negril Village and the B.B. King Blues Club & Grill, where he cooked for a range of diners from local patrons to high-profile celebrities. His resume includes preparing meals for figures like President Barack Obama, Hillary and Bill Clinton, and influential entertainers — a testament to both his talent and adaptability.

Yet, despite his success in prestigious kitchens and on the national stage, Simpson dreamed of something more personal: a space of his own where his Caribbean roots could be celebrated in every dish, where community and culture blended as seamlessly as flavor and spice. This vision became reality with the launch of his first restaurant.

The Simpson Restaurant & Bar opened in Brooklyn, New York, near the iconic Barclays Center. From the moment it debuted, the restaurant captivated locals and visitors alike with its energetic vibe and bold, fusion-driven Caribbean-American cuisine. With a menu that read like a love letter to the Afro-Caribbean diaspora — including jerk chicken, Hennessy fried shrimp, five-cheese macaroni pie, and perfectly braised oxtails — the establishment quickly became more than just a place to dine: it became a gathering spot, a community hub where food brought people together.

At its heart, the Brooklyn location reflects Chef Simpson’s ethos: food that celebrates heritage while inviting creativity, all served with warmth and hospitality. Signature cocktails with Caribbean twists and a lively atmosphere complete the experience, making it a go-to destination for everything from date nights to group celebrations.
The success of the Brooklyn restaurant affirmed Simpson’s belief in his concept and sparked plans for expansion. He saw his brand as a vehicle not only for delicious food, but for cultural representation and pride — bringing Caribbean soul food into the broader American culinary landscape with confidence and flair.

“The Simpson Restaurant & Bar opened in Brooklyn, New York, near the iconic Barclays Center.”

The next chapter in Simpson’s culinary story unfolded in Atlantic City, New Jersey. The restaurant first opened on the Atlantic City Boardwalk at ACX1 Studios (formerly Playground Pier) in mid-2024, where it drew crowds eager for authentic Caribbean-American cuisine paired with boardwalk energy. It became a lively destination spot, contributing to Atlantic City’s vibrant dining scene and offering a fresh experience for locals and tourists alike.
In 2025, plans emerged to relocate and reopen the Atlantic City operation in a more prominent venue. The former **Ruby Tuesday space at 2100 Atlantic Avenue — right in front of Caesars — was chosen for its visibility and potential to draw both casual visitors and destination diners. The bigger, more accessible location was set to debut in early 2026, signaling a new phase for the brand and reflecting Simpson’s ambition to elevate the restaurant’s presence in the region.
Today, Simpson Restaurant offers even more than just food. Combining its soulful Caribbean roots with a sports bar vibe, the venue features generous seating, indoor beach views, and an atmosphere built for celebration — from lively game nights to family dinners and special events. The menu continues to showcase Caribbean favorites like oxtails, jerk chicken, and rasta pasta, alongside inventive new dishes and craft cocktails.

The reopening has been met with enthusiastic responses from guests, who praise the vibrant atmosphere, friendly service, and the delicious blend of Caribbean flavors with American soul food influences. Reports on social platforms highlight the restaurant’s “great vibes, super staff, and killer cocktails,” suggesting that the Atlantic City iteration captures both the culinary excellence and community spirit that define Simpson’s brand.

Chef Simpson’s journey from a young boy learning to cook out of necessity to a celebrated restaurateur underscores a profound evolution — not just professionally, but culturally. His restaurants are more than places to eat; they embody stories of resilience, heritage, and creativity. Through his food, Simpson bridges regions and traditions, bringing Caribbean soul food into the mainstream with elegance and joy.

Moreover, Simpson’s success illustrates how food can transcend nourishment to become a cultural ambassador. In Atlantic City, especially, the new restaurant helps diversify the local culinary landscape while offering a space where people from all walks of life can connect over shared meals and lively conversation.
As Simpson looks to the future, his vision continues to expand — with new locations anticipated in Miami and beyond — all grounded in the same values that have defined his career: authenticity, community, and a deep love for flavor. His story reminds us that food is indeed magic — capable of transforming lives, celebrating heritage, and bringing people together in unforgettable ways.